Yesterday was Easter, but even better than that, it finally felt like real spring outside–warm enough to wear a dress and spend some time outside writing letters, and warm enough to sleep with the windows open. Bliss. Even my “anniversary tree” is budding and looking more spring-like. I’m excited to plant some flowers and plan a balcony party or two. We spent Easter evening at our neighbor-friend, Karen’s. We joined her family party, which included Karen’s ninety-nine year old grandmother (who didn’t look a day over seventy-five!)
I made an appetizer of roasted grapes and manchego cheese and like last week, it seemed like a hit. (It really is hard to tell if people are just being polite or if they truly love your cooking.) I love easy and unique recipes (much like my beloved ricotta) and this one is going to be a new go-to for happy hours and dinners around here. Also, I bet it would be tasty with the ricotta…
Roasted Grapes with Honey & Thyme
(adapted slightly from Right at Home)
1 pound seedless red grapes
1 tablespoon olive oil
1 tablespoon fresh thyme (stems removed)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon honey
Preheat oven to 400°F. Line a cookie sheet with foil and set aside.
Wash grapes and remove from stems. Dry the grapes on a tea towel to remove excess moisture and place in a large bowl. Add olive oil, thyme leaves, salt and pepper. Stir to coat.
Pour grapes onto cookie sheet and place in oven until skins pop (about fifteen minutes). There will be a little bit of grape juice in the pan.
Remove from oven and drizzle with honey.
Serve warm or at room temperature with manchego cheese and crackers.
Because I was serving the grapes with cheese and crackers, I used a slotted spoon to transfer them from the pan to the serving bowl. If you were serving the grapes with chicken or desserts, the juice would be a delicious addition. And while the original recipe called for two teaspoons of thyme, I think extra thyme is a welcomed flavor, especially with the manchego cheese.